2 chicken wings
1/4 pork meat, cut into pcs.
chicken gizzards (chicken liver, heart and stomach)
1/8 kl pork liver, cut into pcs.
1/4 kl medium shrimp
1/4 kl cabbage, cut in big pcs
1/4 kl cauliflower, cut in medium pcs
2 stems celery, cut into 1 inch length
1 big onion, sliced (for sauteeing)
2 cloves garlic, minced
1 tbs flour or cornstarch, mixed with 1/2 cup water
1 sayote, peeled and cut into 1/2 thick diagonal
1/2 cup mushroom, cut into half
1 tiny patola or suchini
3 big pcs onion, thickly sliced
Sautee garlic and onion. Drop in pork meat, chicken and gizzards. Season with salt. Pour in 1/2 cup water then boil until meat is tender. Follow it up with pork liver & shrimp. Add sayote. When slightly cooked, add cabbage, cauliflower, celery and onions. Add succhini at the end. While stirring continously, pour in 1/2 cup of water with cornstarch. Don’t overcook the vegetables, be sure they are just half cooked. Season with salt and pepper then serve hot with rice.